Crispy Yam Fry (Karunai Kilangu Poriyal)

Step 1: Prepare Yam

Peel and cut the yam (karunai kilangu) into medium-sized, flat pieces.

Step 2: Boil Yam

Place the cut yam pieces in a pot. Add enough water to cover the yam, along with a pinch of salt and 1/2 tsp of turmeric powder. Bring to a boil and cook for 10 minutes until the yam pieces are tender but still firm.

Step 3: Prepare Spice Paste

On a plate, combine 1/2 tsp turmeric powder, 1/2 tsp coriander powder (mallipodi), 1 tsp kulambu milagai thool (curry/chilli powder), and salt as required. Add a little oil to the dry spices and mix well to form a thick paste.

Step 4: Marinate Yam

Add the boiled yam pieces to the prepared spice paste on the plate. Gently mix and coat all the yam pieces evenly with the spice paste.

Step 5: Fry Yam

Heat oil in a kadai (pan) over medium heat. Once the oil is hot, carefully place the marinated yam pieces into the pan, ensuring not to overcrowd it. Fry on both sides until they turn crispy and golden brown.

Step 6: Serve

Once fried to perfection, remove the crispy yam pieces from the pan and serve hot as a delicious side dish.

• Ensure the yam pieces are boiled until just tender, not mushy, to maintain their shape during frying.

• Adjust the amount of chili powder according to your spice preference.

• Fry in batches if necessary to avoid overcrowding the pan, which can lower oil temperature and prevent crispiness.

• Add a pinch of asafoetida (hing) to the spice mix for added flavor.

• For a tangier taste, add a small amount of lemon juice to the spice paste.